Hello. Remember me?
I haven’t written since August, but that doesn’t mean I’ve been any less focused on delicious food. And obsessed with pumpkin – but we’ll get to that later.
Since we last “spoke”, I’ve been busy with work (including writing a recipe a week for the company’s blog), co-hosting a radio show with my dad (I know, crazy, right?), and of course, eating.
I haven’t been thrilled with the blogging community (or most social media) as of late. I’m tired of reading about fads and disordered diets, “quick fixes”, over-priced supplements, and “expert” opinions and information from those who really have no background in health or nutrition.
Hey guys, here’s the big secret: eat a well balanced diet, don’t eliminate entire food groups unless medically necessary, and exercise a little bit each day. Simple as that.
Rant over – let’s talk pumpkin. Is it too late to share this recipe? Are we all pumpkin-spiced out even BEFORE Thanksgiving? If not, think of these as a delectable way to start your Turkey Day. I shared lots of pumpkin recipes in past years, and it just didn’t feel right to skip over this entire foodie season without posting one. I searched for a “light” version of a pumpkin scone recipe (meaning, less than a stick of butter or a cup of oil), and the closest I came was a savory parmesan pumpkin scone recipe from Cooking Light. I definitely wanted them to be sweet (but not overly so), so I switched some things up with pretty tasty results.
Lightened Up Pumpkin Spice Scones
Ingredients (12 scones)
- 1 cup all purpose flour (plus extra, for kneading and as needed)
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tsp pumpkin pie spice
- 1.5 tsp cinnamon
- pinch salt
- 3 Tbsp very cold butter, cut into small pieces
- 1/3 cup sugar
- 1/2 cup canned pumpkin
- 1/2 cup fat-free plain Greek yogurt
- 1 tsp vanilla
- 1 egg
- 1 egg white, lightly beaten
- 2 Tbsp turbinado sugar
For the icing drizzle
- 2 tsp – 1 Tbsp milk
- 1/2 cup powdered sugar
1. Preheat oven to 400°.
2. Add dry ingredients (flour through salt) in a large bowl and whisk to combine. Using a pastry blender or two forks, cut in butter until mixture resembles course crumbs.
3. Separately, mix sugar, pumpkin, yogurt, egg, and vanilla, stirring well. Add to flour mixture; stir just until moistened.
3. Flour a cutting board and turn out dough, adding more flour as necessary until you can easily knead it 4-5 times. Shape into a large circle and use a serrated knife to partially slice (not all the way through) into 12 pieces.
4. Brush beaten egg white over dough. Sprinkle with turbinado sugar and bake 22-25 minutes, until golden.
5. Let cool 15-20 minute before slicing all the way through. Let cool completely before icing.
6. For icing drizzle, combine milk, 1 tsp at a time, with powdered sugar until desired consistency is reached, then drizzle over cooled scones.
Approximate nutrition information, per scone (no icing): 145 calories, 3.5 grams fat, 24 grams carbohydrate, 4 grams protein
Have you had it with pumpkin yet? What are you making for Thanksgiving?